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Taco Salad Recipe

Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter.

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Taco Salad Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1/3 cup bean dip
1 teaspoon chili powder
1/4 teaspoon salt
1 cup canned diced tomatoes plus 2 tablespoons liquid
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
2 green onions, sliced
2 tablespoons sliced ripe olives
1/2 cup corn chips

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat.
In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately. Yield: 2 servings.

Nutritional Facts 2 cups equals 469 calories, 28 g fat (12 g saturated fat), 107 mg cholesterol, 1,007 mg sodium, 25 g carbohydrate, 4 g fiber, 32 g protein.

Originally published as Taco Salad in Reminisce April/May 2011, p58

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.